vegan pizza dough

This Oil-free Easy Vegan Pizza Crust is so simple to make, requires no yeast and is also just 5 main ingredients and oil-free! It takes only 15 minutes prep and about 15 minutes in the oven and it&#039;s ready to eat!

Oil-free Easy Vegan Pizza Crust (No Yeast!)

(384 grams) regular white all-purpose flour

baking powder

garlic powder

Italian seasoning (either my homemade blend

fine sea salt

Always when working flour

scale.

Now, before you get started on making this pizza dough, make sure you have some of my Best Vegan Mozzarella Cheese and Homemade 5 Minute Pizza Sauce made, so you can have the ultimate vegan pizza!

Please keep in mind since this is a no-yeast pizza dough, it will not taste the same as a traditional light and airy, fluffy pizza crust, obviously. It is a thin and crispy crust that is perfect for quick pizza night. We all love it and I make it weekly, but it is not comparable to a yeasted pizza dough, so just keep that in mind. The dough is obviously more dense because of no yeast, so this is why we roll out the dough very thin, so it bakes up nice and crispy. This recipe is not meant to be used for a fluffy pizza crust.

The great thing about this dough is it yields 2 large pizzas, about 10-12 inch in size OR yields 3 personal size pizzas, about 8 inch in size. You can use all the dough at once or divide it in half and freeze the rest.

Preheat the oven to 400°F and line a pizza pan or large sheet pan with parchment paper.

To a large bowl, add the flour, baking powder, garlic powder, Italian seasoning and salt. Whisk very well until thoroughly blended.

To the same bowl, add the yogurt and water.

Use a large wooden spoon and stir together the ingredients until it all comes together into a rough ball and no longer sticking to the bowl. It should be slightly sticky, but not wet.

Flour a large work surface, as you will need to use the flour to add as you work and knead the dough and so the bottom doesn&#039;t stick.

Add the ball of dough to the floured work surface and knead the dough for just a few minutes until smooth and cohesive, patting the palms of each hand with the flour from the surface, as needed, to work and knead the dough to prevent sticking. If will be slightly sticky so you will need the flour. If you are new to kneading dough, the method is pressing the dough with your hands, folding it over on itself, flipping it over, etc. and basically massaging it until it becomes smooth and pliable and no longer breaking off into pieces. It should be holding its shape but not be overly tough. (Refer to pics)

Form it into a smooth round even ball as pictured. This dough will yield 2 large pizzas or 3 personal size pizzas. Sometimes I divide the dough into 3 and make a different pizza for each my daughter, myself and my husband. OR, I will make 2 large separate pizzas. In this case, you will divide the dough in half. If making just one large pizza, you can freeze the other half of the dough. Or bake them both right away onto separate pans. See freezing instructions under Notes below.

TIP: If you are nervous about transferring your rolled out pizza dough to the pan, then roll it out onto a large piece of parchment paper so you can easily pick it up and move it. Otherwise, make sure your surface is floured and roll the dough out directly on it. (That is what I do, since I find rolling annoying on paper.) Get a rolling pin and flour it well. After halving the dough, roll out repeatedly in every direction to form a large round-ish shape. Now, super important, roll the dough out to 1/8 inch thick. Get out a ruler if you need to, to make sure. If you don&#039;t roll it out this thin, it will bake and fluff up TOO much and the texture will not turn out right or be crispy on the edges. Remember, as mentioned, this is a no yeast dough, therefore it is not meant to be a fluffy, airy dough, only thin and crispy. The dough will still bake up plenty, regardless of how it may seem for rolling it out that thin.

Do your best to make it an even 1/8 inch thick across. It doesn&#039;t matter what size round you make it (personal size if you are doing 3 or 2 large ones), as long as the 1/8 inch thickness is correct, so don&#039;t stress over making it exactly round or 12 inches wide. It should be roughly between 10-12 inches when doing 2 large ones and about 8 inch round doing personal size.

Carefully transfer the dough to the lined pan and prebake it for ONLY 4 minutes. Set the timer. This is just to slightly bake it before adding our toppings, so the center is cooked through and yields a better texture. You will notice how much it rises just from that 4 minutes!

Add any toppings of choice. My favorite toppings are to add my homemade pizza sauce spread out generously right up the edge with a small gap as pictured. Add lots of diced bell peppers, sliced olives, sliced pickled jalapenos and then huge dollops and drizzles of my vegan mozzarella and a generous sprinkling of my Italian seasoning all over!

Bake for another 10-15 minutes (I went the full 15 minutes) until the cheese is golden brown on top. Ovens can vary. For my oven, the full 15 minutes yielded nice crispy/crunchy edges and browned cheese. If you don&#039;t want an extra crispy crust, cook only 10 minutes. After removing from the oven, add fresh basil leaves if desired. Serve!

Homemade Vegan Pizza - a delicious comfort meal that you can easily create from scratch using this simple vegan pizza dough recipe!

Vegan Pizza Dough

300 g strong white bread flour

salt

sachet dry active yeast (3-4 grams)

water (lukewarm)

olive oil

tomato pizza sauce

vegetables

pizza cheese

In a large bowl combine strong white bread flour, salt and dry active yeast.

Create a well in the middle of the flour mix and pour in the lukewarm water.

Using a wooden spoon, stir the ingredients to combine. Once it becomes too sticky to stir, switch to using your hands.

On a floured surface, knead the dough with your hands for about 2-3 minutes or until it&#39;s surface is smooth.

Roll the dough into a ball, place it back into the large mixing bowl and brush with a little olive oil. Cover the bowl with cling film or a clean kitchen towel and place it in a warm, dark place for 2 hrs. Ideally heat your oven to 50 degrees, turn it off and place the bowl inside with the door shut whilst it doubles in size.

Once the 2 hrs elapse, preheat your oven to 200C. Push the air out of the risen dough, then remove it from the bowl, divide it in two parts and gently knead each half on a lightly floured surface for 1 minute.

Using your hands shape your pizza base. It&#39;s best to start by press down the ball of dough, then picking it up to carefully stretch it into a larger round shape. Place the dough back down and press it into place with the your fingers. You&#39;re looking to get this dough to about 0.5-1cm thickness.

Top your pizza with your roasted tomato pizza sauce &amp; favourite toppings, then bake it in the pre-heated oven for 12 minutes.

This is the BEST homemade vegan pizza dough recipe. It makes two pizzas worth of dairy free and egg free dough, so you can make one now and freeze another for later. It takes a little time to make, but the methods are simple and the directions are easy to follow. The results are the best fluffy pizza crust with the perfect amount of chew.

Fluffy Homemade Vegan Pizza Dough

water (355 milliliters)

Tbsp light brown sugar

yeast

flour

vital wheat gluten (30 grams)

tsp salt

olive oil (for proving bowl)

ACTIVATE THE YEAST: Activate the yeast by putting...

ACTIVATE THE YEAST: Activate the yeast by putting the brown sugar and yeast in a small bowl or measuring cup and stirring in the 1.5 cup very warm water. (* Water should be very warm/not-too-hot, between 105-115F/40-45C.) Let sit for approx. 7-10 minutes as yeast “blooms.”

MAKE THE DOUGH: Measure and mix the dry...

MAKE THE DOUGH: Measure and mix the dry ingredients together in a large bowl. Add yeast/water mix to the dry ingredients and mix together well with a gloved hand or a wooden spoon until the side of the bowl is relatively clean of flour. You may need to add another tablespoon of water during this process.

KNEAD THE DOUGH: Transfer to a lightly floured...

KNEAD THE DOUGH: Transfer to a lightly floured counter and knead the dough well for 3-4 minutes incorporating all ingredients and activating gluten.

PROVE THE DOUGH: Add oil to the sides...

PROVE THE DOUGH: Add oil to the sides of the bowl so it runs down. This will help the dough from sticking to the bowl as it proves and rises. Place the dough ball in the oiled bowl, cover, and set in a warm dry place to prove 60-90 minutes. Mixture should almost double in size.

SHAPE THE DOUGH: Turn your dough out onto...

SHAPE THE DOUGH: Turn your dough out onto a lightly floured counter. “Punch down” dough mixture to release the extra air. Split your dough into TWO equal portions (Usually around 460 grams/16.2 oz each when I make it). Take a piece in the palm of one hand, and with the other hand, tuck/push the back of the dough gently inward with your fingers so a rough ball is formed. Form a “C” with one hand so you can cup the dough between your palms. Roll the dough on the counter between your hands in a circular motion to smooth it out and form a better, smoother ball. You should hear little squeaks as the gas bubbles break/escape.

TO USE THE DOUGH NOW: sprinkle a thin...

TO USE THE DOUGH NOW: sprinkle a thin bit of flour on your counter and place your rolled dough ball on the flour and cover with a tea-towel or a large bowl (so the dough is not exposed to the air). let the dough go through a second prove for 30-40 minutes before using. 

TO USE THE DOUGH WITHIN 24 HOURS: Alternatively,...

TO USE THE DOUGH WITHIN 24 HOURS: Alternatively, you can do a slower second rise in the refrigerator: place the dough ball in a lightly oiled bowl and cover. Place in the refrigerator for up to 24 hours, and when you’re ready to use it, let it rest (in the bowl) on the counter for at least 20 minutes so the dough isn’t so cold and tight. Bake your pizza at 450F for 16-18 minutes

TO FREEZE THE PIZZA DOUGH: After rolling your...

TO FREEZE THE PIZZA DOUGH: After rolling your dough balls, oil them lightly and immediately wrap in plastic wrap to be placed in the freezer. Dough will be good for 3-4 months. Defrost in a covered bowl 6-8 hours on the counter or 24 hours in the refrigerator.

https://mediavine-res.cloudinary.com/video/upload/fltfsdd3ftfuxdiwalec.mp4

This is the BEST homemade vegan pizza dough recipe. It makes two pizzas worth of dairy free and egg free dough, so you can make one now and freeze another for later. As with all yeasted dough recipes, it takes a little time to make, but the methods are simple and the directions are easy to follow. The results are the best fluffy pizza crust with the perfect amount of chew. This dough, made with all purpose flour, is perfect for making incredible plant based pizzas, breadsticks, and calzones every single time!

Vegan Pizza Dough Recipe

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